Coated food compositions and related methods of preparation

Abstract

Coated food compositions and related methods as can be used to provide protection and stability against degradation.

1 . A method of protective food coating, said method comprising: 
 providing food component substrate; and    contacting at least a portion of said substrate with at least one of a polymeric component, an emulsifier component, a particulate component and combinations thereof, each said component capable of interactive affinity with at least one of said substrate and another said component.    
   
   
       2 . The method of  claim 1  wherein one said interactive affinity comprises electrostatic interaction.  
   
   
       3 . The method of  claim 2  comprising adjusting pH of at least one of said substrate, polymeric component, emulsifier component, and particulate component, said adjustment sufficient to change net charge on at least a portion thereof.  
   
   
       4 . The method of  claim 2  wherein said contact comprising successive application of one said polymeric component and one said emulsifier component to said substrate.  
   
   
       5 . The method of  claim 4  wherein at a portion of said polymeric component has a net charge and at least a portion of said emulsifier component has a net charge opposite said polymeric component.  
   
   
       6 . The method of  claim 5  comprising adjusting pH of at least one of said substrate, polymeric component and emulsifier component, said adjustment sufficient to change net charge on at least a portion thereof.  
   
   
       7 . The method of  claim 5  wherein said emulsifier component is selected from lecithin, chitosan, pectin, locust bean gum, gum arabic, guar gum, alginic acids, alginates, cellulose, modified cellulose, modified starch, whey proteins, caseins, soy proteins, fish proteins, meat proteins, plant proteins, polysorbates, fatty acid salts, small molecule surfactants and combinations thereof.  
   
   
       8 . The method of  claim 7  wherein said emulsifier component comprises a particulate component selected from oils, fats, anti-oxidants, anti-microbials, enzymes and combinations thereof.  
   
   
       9 . The method of  claim 5  wherein said polymeric component is selected from proteins, polysaccharides and combinations thereof.  
   
   
       10 . The method of  claim 1  wherein said substrate is selected from fruits, vegetables, meats, nuts, grains and food products prepared therefrom.  
   
   
       11 . A method of using a coating component to stabilize a food substrate, said method comprising: 
 providing a food substrate component; and    contacting said substrate with at least one coating component selected from a polymeric component and an emulsifier component, said coating component comprising at least one functional particulate component present in an amount at least partially sufficient to degradatively-stabilize said substrate.    
   
   
       12 . The method of  claim 11  wherein said functional particulate is selected from oils, fats, anti-oxidants, anti-microbials, vitamins, preservatives, enzymes and combinations thereof.  
   
   
       13 . The method of  claim 12  wherein said functional particulate is emulsified.  
   
   
       14 . The method of  claim 13  wherein said emulsion is reconstituted from a spray-dried emulsion.  
   
   
       15 . The method of  claim 13  wherein said emulsifier component is selected from lecithin, chitosan, pectin, locust bean gum, gum arabic, guar gum, alginic acids, alginates, cellulose, modified cellulose, modified starch, whey proteins, caseins, soy proteins, fish proteins, meat proteins, plant proteins, polysorbates, fatty acid salts, small molecule surfactants; and said polymeric component is selected from proteins, polysaccharides and combinations thereof.  
   
   
       16 . A degradatively-stabilized food article comprising a food component substrate: and at least one of a polymeric component, and emulsion component and a particulate component, said component coupled to at least a portion of said substrate, each said component capable of electrostatic interaction with at least one of said substrate and another said component.  
   
   
       17 . The article of  claim 16  comprising a polymeric component and an emulsifier component coupled to said substrate, wherein at least a portion of said polymeric component has a net charge and at least portion of said emulsifier component has a net charge opposite said polymeric net charge.  
   
   
       18 . The article of  claim 17  wherein said emulsifier component comprises at least one of lecithin, chitosan, pectin, locust bean gum, gum arabic, guar gum, alginic acids, alginates, cellulose, modified cellulose, modified starch, whey proteins, caseins, soy proteins, fish proteins, meat proteins, plant proteins, polysorbates, fatty acid salts, small molecule surfactants.  
   
   
       19 . The article of  claim 18  wherein said emulsifier component comprises at least one functional particulate present in an amount at least partially sufficient to degradatively-stabilize said substrate.  
   
   
       20 . The article of  claim 17  wherein said polymeric component is selected from proteins, polysaccharides and combinations thereof.